Dairy Free Peanut Butter Cookies
food

Vegan and Dairy Free Crunchy Peanut Butter and Chocolate Chip Cookies

Dairy Free Chocolate Chip Peanut Butter Cookies

Lately, it seems like every where I look someone is posting something about quick fixes for weight loss and how to have the perfect bikini body. As a feminist, I have a lot of issues with all of that since I believe that your perfect bikini body cannot and should not be dictated by a magazine or instagram account, but should instead be whatever body makes you feel confident and keeps you healthy. Further to that, I live in a city where beaches are man-made and require a membership, so I’m not too phased by a summer slim down.

Now that that’s off my chest, we only have one body so it’s important that we find ways to eat healthy and indulge in moderation. So I was thrilled when my friend picked up Skinny Bitch Bakery by Kim Barnouin and gave it to my for my birthday. I love these books because not only are they hilarious, but they offer healthier, less fatty vegan alternatives to classic recipes.

Adapted from a recipe found in the Skinny Bitch Bakery book, Crunchy Peanut Butter – Chocolate Chip Cookies are the dairy-free, vegan friendly treat we can turn to no matter our reasons for eating healthy (bikini body or comfortable body – whatever makes you feel best should always be the goal).

Dairy Free Peanut Butter Cookies

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cornstarch
  • 1 1/4 cup butter alternative
  • 1 cup brown sugar
  • 1/2 cup white sugar or white sugar substitute
  • 1/2 tbsp of vanilla extract
  • 1 cup of crunchy peanut butter
  • 1/2 cup of chocolate chips

Steps

  • One – Preheat convection oven to 375 degrees.
  • Two – Combine dry ingredients (flour, baking soda, baking powder, salt and cornstarch) and set aside.
  • Three – Combine butter alternative and sugars until light and fluffy.
  • Four – Add in vanilla and peanut butter.
  • Five – Using a wooden spoon, stir in chocolate chips.
  • Six – Roll into rounded tablespoon sized balls and place on prepared cookie sheet lined with parchment paper. Flatten the balls lightly and cook for 11-13 minutes until they just start to brown around the bottom.

Vegan Peanut Butter Chocolate Chip Cookies

Pro Tips

  • Not interested in a vegan alternative? Go ahead and use real butter in place of a butter substitute.
  • Watch the ingredients of your chocolate chips to ensure they are vegan friendly. Some chocolate chips contain dairy products.
  • Since this dough is dairy free, it keeps really, really well. I was making cookies on Monday when I had to leave them immediately for an emergency. The dough was left on the counter for 4 hours then put into the fridge overnight. At 6 am, I couldn’t sleep so I got up and made more cookies Tuesday morning. Then I had to go to work so I left the dough in the fridge and made more in the evening. The cookies from the first batch taste the same as the ones from the third. This dough is versatile and could be made a few days in advance of when you need to bake.
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  • Reply Jennifer May 14, 2015 at 7:19 am

    Ahh swooon these look amazing! I can’t wait to try!!

    Xx, Jen
    @jensav11

  • Reply Carl May 16, 2015 at 3:38 pm

    Ditto to that. They look awesome. These are getting added to my (admittedly long) list of recipes to try.

  • Reply dottynoodle May 18, 2015 at 11:24 am

    Hey there! I’ve just discovered your blog through justwhiskedaway, and I’m loving it! I couldn’t agree with you more in this post about body image, and am totally gonna try making these de-lish looking cookies, vegan too, great! I’ll check out the book you mentioned Skinny Bitch Bakery Book, as I’ve cooked most things from my current vegan cookbook!

    • Reply sugarandsam May 18, 2015 at 3:57 pm

      Emma,
      So kind of you! I’m really glad that we found each other and I look forward to trying some of your recipes too =) Thanks for the comment and stopping by!

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